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  • I'm so glad my first experience at Louis Cifer was well after they opened. I find too often reviews happen when a restaurant is still working out its growing pains. First of all, I'm not a beer drinker but hubby and my friend who joined us definitely are and they enjoyed the chance to sample a few beers before committing to a pint, and both fell in love with the Nickelbrook Malevolent Imperial dark IPA. We all had burgers, but I wanted mine as rare as they were willing to serve it, and the server made a point of asking the kitchen if they would cook it rare, and they did, which was great. The other burgers were well done, not medium rare as was supposed to be the standard, so I'm glad I asked for rare. The meat had a garlic kick and was nicely but not overly seasoned, letting the taste of the charred meat come through. The potato bun for the burgers may seem non-descript, but it was a perfect texture to hold the juicy and hefty burger. The bacon was wonderfully smokey and flavourful, crisp but not overcooked. The shoestring fries had a fair bit of Rosemary which the guys liked but I wasn't a fan of. The only issue we had with the meal was that they charged $1.50 for garlic aioli but did not mention it was an extra charge when offered as a potential topping for the burgers or for dipping the fries. Certainly not worth complaining about but if you don't think you will use it, don't bother. Had no room for desserts, but we were told they are made in house. We will definitely be back soon.
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